1.25kg lamb leg, off the bone
3 tbsp vegetable oil
2 each medium onions
3 each thick slices ginger
3 each garlic cloves, minced
40g dried mandarin peel, roughly chopped
90ml shaohsing wine
4 tsp dark soy sauce
1 tsp sugar
2 each spring onions, thinly sliced
2 tbsp fresh coriander, roughly chopped
Cut the lamb into large 1 inch chunks.
Peel the skin off of the pumpkin and then cut into large pieces approximately 2 inches in size.
In a saucepan heat the oil over a medium heat and when the oil is hot add the lamb to seal. Fry the lamb for 3-4 minutes ensuring that it is evenly browned all over. You might need to cook the lamb in batches to ensure that the pan is not over-crowded.
When all of the lamb is sealed, remove from the pan and keep to the side. Add the onion, ginger, garlic and mandarin peel to the pan. Stir-fry for 3-4 minutes until the onions have started to soften. Add in the shaohsing wine and de-glaze the pan by turning the heat up to high and scraping any bits of lamb or onion off of the pan.
Next add the water, dark soy sauce and sugar to the saucepan. Bring to the boil and then add the lamb, and any juices, into the pan. Reduce the heat to low, cover the pan with a lid and then gently simmer for 1 hour. Stir the stew every so often to prevent anything from sticking to the pan.
After 1 hour, add the pumpkin to the pan and top up with water if necessary, to ensure that the pumpkin is fully covered. Cover the pan again and simmer for another 30 minutes or until the pumpkin is cooked.
Once the pumpkin is cooked, the stew is ready to serve. Garnish with spring onion and coriander and it could be served with rice or noodles.